In a small saucepan, over medium low heat, melt butter and cook until it becomes a light amber color and has a nutty aroma. Remove from heat and transfer to a bowl to keep it from cooking further. Allow to cool

In a large bowl, mash bananas using a fork. Whisk in the cooled butter, eggs and vanilla.

Spread half the batter evenly into prepared pan. Dollop the cinnamon mixture over the batter and make swirls using a knife or skewer.

Pour the remaining batter over the top.

Optional: Top with additional banana, cut in half lengthwise.

Bake for 45-50 minutes or until a knife inserted in the center comes out clean. Allow to cool for 10 minutes before transferring to a cooling rack.

Additional toppings: After banana bread has cooled, top with toasted and chopped nuts and seeds.

Serve with honey. Enjoy!

To make the cinnamon swirl: Melt butter in a microwave-safe bowl. Mix in the brown sugar, granulated sugar and cinnamon. Stir to combine.

Brown Butter Cinnamon Swirl Banana Bread Recipe | Sur La Table

By Rosana Machiela, Yoga of Cooking

Serves

Makes 1 loaf

Ingredients

10 tbsp. butter, cut into pieces

3-4 ripe bananas, plus 1 for topping (optional)

2 tsp vanilla

3 eggs

2 cups all-purpose flour

½ cup granulated sugar

½ cup light brown sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

2 tsp cinnamon

Cinnamon swirl

3 tbsp. butter, melted

5 tbsp. brown sugar

4 tbsp. granulated sugar

3 tbsp. cinnamon

Toppings (optional)

1 banana, sliced in half lengthwise

Toasted walnuts, sunflower seeds, bee pollen, sesame seeds, honey

Procedure

Preheat the oven to 350°F. Grease a 9 x 5 loaf pan and set aside.

In a small saucepan, over medium low heat, melt butter and cook until it becomes a light amber color and has a nutty aroma. Remove from heat and transfer to a bowl to keep it from cooking further. Allow to cool

In a large bowl, mash bananas using a fork. Whisk in the cooled butter, eggs and vanilla.